Parmigiana di Melanzane (Eggplant Parmesan)

Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.

Parmigiana di Melanzane

I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. That’s when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is also known. But where traditional eggplant parm is breaded and fried before being layered with tomato sauce, this version is a low carb, gluten free version. I like to grill or pan fry the slices of eggplant until they are golden brown.

I decided to add mushrooms to my tomato sauce to add more flavor. The mushrooms also add a meatiness which makes this a delicious vegetarian main dish. The end result was this deliciously cheesy recipe. Perfect as a meatless meal served with crusty bread and a crisp, green salad.

Eggplant Parmesan

How to make Parmigiana di Melanzane

Slice fresh eggplant (aubergine) into thin slices. Brush with olive oil then grill or pan-fry until golden brown on both sides. Season with salt and set aside. Make the tomato sauce by softening a chopped onion in a few tablespoons of olive oil. Add chopped mushrooms and cook until they start to brown then add garlic and herbs. Pour in the chopped tomatoes and season with salt and pepper. Allow the sauce to simmer for 10-15 minutes until it’s reduced slightly. Layer the cooked eggplant with the sauce, mozzarella cheese and Parmesan cheese. Place the Parmigiana di Melanzane in the oven and allow to bake for 20-25 minutes until the sauce is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes then serve topped with fresh basil.

Can you freeze Eggplant Parmesan?

Cook the eggplant and sauce then layer with the cheese as directed in a foil container. Cover with a layer of parchment paper then wrap well with plastic wrap and foil. Freeze for up to 3 months. To bake: remove the foil, plastic and parchment paper. Bake from frozen until the sauce is bubbling and the dish is hot throughout.

Parmigiana di Melanzane with mushrooms

Eggplant recipes

  1. Easy marinated eggplant
  2. Eggplant involtini
  3. Shredded lamb pitas with fried eggplant
Parmigiana di Melanzane with mushrooms

Parmigiana di Melanzane (Eggplant Parmesan)

Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.
4.16 from 65 votes
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Course: Dinner, Vegetarian
Cuisine: Italian
Keyword: Eggplant Parmesan, Eggplant Parmesan recipe, Parmigiana di Melanzane
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: 167kcal
Author: Alida Ryder
Servings: 6


  • 3 large eggplant/aubergine sliced into 1cm slices
  • 150 g (2/3 cup) mozzarella
  • 100 g (1 cup) Parmesan cheese grated (use a vegetarian alternative if preferred)

for the sauce

  • 1 red onion finely chopped
  • 4 garlic cloves finely chopped
  • 250 g (¼lb) mushrooms sliced (I used portobellini/cremini mushrooms)
  • 800 g (28oz) chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon fresh basil finely chopped
  • salt & pepper to taste


  • Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
  • Pre-heat the oven to 200°C/400°F.
  • To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
  • Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.
  • Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
  • To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.
  • Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.
  • Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.


Calories: 167kcal | Carbohydrates: 24g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 487mg | Potassium: 985mg | Fiber: 9g | Sugar: 13g | Vitamin A: 413IU | Vitamin C: 21mg | Calcium: 267mg | Iron: 2mg


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  1. I love this recipe – I had some aubergine and mushrooms so looked for a recipe and found this. I adore aubergine parmigiana so bought a tin of tomatoes and some mozzarella. I baked the aubergine slices on a baking sheet with a bit of oil for 20 mins while the sauce was cooking. I pan fried mushroom slices with a bit of garlic and layered them with the aubergine. Utterly delicious. Thank you!

  2. This is the version I cook. I often use fresh cherry tomatoes or baby plum tomatoes rather than tinned, so no added sugar there!
    I always add a good splash of dry vermouth to the sauce and only put oregano and basil in.
    I don’t add mushrooms though, these would add an earthy taste which would detract from the natural sweetness of the tomatoes.

  3. This looks amazing but tinned tomatoes can be high in sugar (and therefore carbs). Did you used reduced sugar tinned tomatoes to keep the carb count low? The nutritional info for this recipe would be really helpful!

  4. I am not a vegetarian, nor to I gravitate towards particularly healthy recipes. This recipe caught my eye because of the cheesy mound on top in the photos. Winter is beginning and I was looking for warming comfort food and it did not disappoint.
    I cheated a little and used dried Thyme, canned cherry tomatoes and just a bag of “pizza cheese” (mixed mozzarella, colby and parmesan) but goddamn it was good. And so quick! I will be making this a lot more. Any ideas on variations?

    1. So glad you liked this. 🙂 Love the bag of cheese idea, you’re my kinda person! You could try other vegetables like zucchini? And mix it up with other kinds of cheese perhaps? You could always layer some bolognese with the aubergine/eggplant if you’re not too worried about keeping it vegetarian.

  5. Lovely – I did change the ratio (serving for 2: 3 aubergine, 400g mushroom, 1 can tom, 100g cherry tom) To reduce the fat I used a combination of cottage cheese and a little grated cheese. Super tasty! Will make it again.

  6. Was really delicious, I served mine with veg and crusty bread. My husband loved it. Would like to know what the calorie count is? Will definitely cook it again

  7. This recipe is just lovely! I added some pine-nuts and served with a simple cos lettuce salad and fresh bread. And then poof! Gone! (just like that)

  8. I like the recipe. How long can I store it in the fridge/freezer ?
    I’m looking for a good healthy comfort food and I think I found one.

  9. This sounds delicious, but what kind of mozzarella do I need? Is it a ball, or the firm kind that’s in a block and can be grated?

  10. Made this last night, it came out fantastic! I used nice italian buffalo mozzarella and parmesan cheese and it came out really really good. My only critique would be that cutting eggplant in 1cm slices is a bit on the thick size, 0.5 cm would probably be better. Overall, a great recipe!

  11. Quick question, is it 2 400g cans chopped tomatoes AND 500g cherry tomatoes, or is it one or the other?

  12. Oh it is just delicious,
    made a small amount yesterday,
    Today am making it again
    l hope to freeze some.
    Don’t know if it will work or not,
    But here goes.

  13. I love eggplant parm, and this looks like a simple but delicious recipe! One thing, I’ve always sprinkled the raw slices with salt and put them in a colander to drain the excess liquid, making for a firmer texture. Is that not necessary in this recipe?

  14. I am really not a fan of aubergine. However, since I am always looking for good vegetarian “banting” friendly meals – I am going to have to give this one a try for lunch! Awesome as always! xx